Monday, February 11, 2013
If you've never made homemade mayonnaise, or at least tasted it, you're missing out. What used to be considered a difficult process is made so easy with the use of a food processor. And the best part about making your own mayo is that you control the ingredients. Want an olive oil-based product? You can do that. Want a canola-oil based product? You can do that. My husband is allergic to soy and we're trying to drastically limit our consumption of soy in general because of how much our food (food in the American market) is saturated with it, and almost every mayonnaise on the market (with the exception of a few health-food store mayos that are very pricey) contains soybean oil. I can go pay $8 a jar at a local health-food store for a canola-oil based mayonnaise, or, I can whip up my own version of 1/2 olive oil, 1/2 canola in my food processor in mere seconds at a FRACTION of the cost. That's what I did this morning while making Nathan his sandwich for school. I store this mayo in a squeeze bottle in my fridge for a couple of weeks. It won't last as long as the store-bought stuff because it doesn't have preservatives, but it tastes a thousand times better, is cheaper and better for you. Give it a try!
Homemade Mayonnaise (recipe via Art Smith)
1 large egg, at room temperature
2 tbs freshly squeezed lemon juice
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup canola oil
Salt and pepper to season
1. Combine the egg, lemon juice and mustard in your food processor. Pulse a few times to combine.
2. While the processor is running, slowly drizzle in your oils until the mixture thickens and forms an emulsion. (It will be smooth and creamy looking). Season with salt and pepper to taste.